Directions

Chop all veggies so they are ready to go (fairly small pieces, but not minced). Heat wok or large pan to med-high heat. Sautee carrots, onions and peppers for about a minute or two, then toss in zuchinni and eggplant for a minute, then toss in chard stems for a minute, then chard greens. You want to stir-fry the veggies to give them good color, but definitely don't overcook. Add in raisins and rice, and broth or water, and all spices. Cover and reduce heat, simmering until rice is cooked and all water is absorbed. (cooking time depends on your rice - jasmine takes about 20 minutes). (Spice measurements are approximate; use what works for you!)